| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Diabetic, Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; |
| 1/3 |
c |
Sugar; |
| 1 |
ts |
Baking powder; |
| 1/2 |
ts |
Baking soda; |
| 1/2 |
ts |
Ground cinnamon; |
| 1/4 |
ts |
Ground cloves; |
| 1/2 |
c |
Canned pumpkin; canned |
| 1/3 |
c |
Vegetable oil; |
| 1 |
lg |
Egg; |
| 1/2 |
c |
Raisins; |
| 1 |
c |
Orange juice;or water |
| 1/2 |
c |
Walnuts; chopped |
INSTRUCTIONS
Preheat the oven to 350 F. Combine the flour, sugar, baking powder,
baking soda, cinnamon and cloves in a bowl. Stir to mix. Add the
pumpkin, oil, egg, raisins and orange juice. Beat for 3 minutes.
Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter
over the nuts. Bake for 40 to 50 minutes, until browned. Cool in
the pan for 5 minutes before removing. Serve warm with a spoonful of
yogurt.
One serving - 195 calories, 1 starch/bread, 1 fruit, 1 fat exchange 3
grams protein, 28 grams carbohydrate, 7 grams fat, 62 mg sodium
Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but
not tested by Elizabeth Rodier Dec 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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